Pickled nettle

Young nettle shoots blanched and covered with a marinade of vinegar, garlic and spices, dark green, with a sour-salty spiced taste, as an appetizer with meat and potatoes.

Pickled nettle is young nettle shoots and leaves blanched to neutralise the sting and covered with a marinade of water, vinegar, salt, sugar, garlic and spices, dark green, slightly springy, with a sour-salty spiced taste and a light grassy note. It is served as an appetizer with meat, potatoes and flatbreads, added to salads, fillings and scrambled eggs and used as a piquant green instead of pickles.

Recipes with this ingredient

Sour cabbage soup with chicken and turkeyRussian cuisine | Soups

Sour cabbage soup with chicken and turkey is a traditional dish of Russian cuisine, filled with vibrant flavors and history. For ages, soup has been a symbol of home comfort and rural simplicity, with its sourness coming from fermented cabbage and pickled herbs. This version with chicken and turkey makes the broth rich and tender, while aromatic spices and fresh herbs enhance the flavor palette. Sour soup is perfect for winter days – it warms you up and stimulates the appetite. Served hot with arugula that adds freshness, this dish is a true find for lovers of authentic flavors and healthy, natural ingredients.

Asorda on nettlesPortuguese cuisine | Soups

Asorda is a remarkable dish of Portuguese cuisine that embodies simplicity and sophistication. Its flavor is based on the tenderness of poached egg combined with a rich aromatic paste of nettles and garlic. Nettle adds freshness and spring lightness to the soup with its slight bitterness, while olive oil deepens its taste. Bread that absorbs the rich broth turns asorda into a hearty and nutritious dish. The origins of this soup trace back to ancient Portuguese traditions when farmers made it from available ingredients, creating a true gastronomic masterpiece. Today, asorda remains a popular warming dish, especially on cool evenings when one craves simple yet refined flavors.

Turkey soupAuthor's cuisine | Soups

Turkey soup is an amazing blend of tradition and innovation. The rich, aromatic turkey broth gains a unique depth of flavor from the addition of pickled nettles and sorrel, while the sweet notes of cherry tomatoes add lightness to the dish. A mix of ground peppers adds spiciness, and the final touch—chicken egg and sour cream—makes the texture tender and velvety. This recipe is inspired by traditional Russian soups but takes an authorial approach to transform a familiar dish into something new. Perfect for cozy home dinners or festive events. Served hot with a slice of rye bread or fresh herbs, it immerses you in a gastronomic delight.

Keto puree with peas and nettlesAuthor's cuisine | Main courses

Keto puree with peas and nettles is an unusual and nutritious dish that combines the tenderness of cauliflower, sweet notes of carrots, and the refreshing taste of nettles. This signature recipe is designed for those following a low-carb diet but who appreciate rich flavors and natural ingredients. Historically, nettles were used in cooking for their health benefits and mild bitterness that adds zest to the dish. Peas add tenderness and highlight the herbal freshness of greens. Cream and butter create a velvety texture, transforming simple components into an exquisite dish. Serving with whole peas gives an appetizing appearance. It’s an ideal side for fish or meat dishes as well as a standalone treat that can surprise with its rich flavor.